Agedashi Tofu Recipe (Fried Tofu in Dashi Soup)
Try this Agedashi Tofu recipe, a delicious complement to any wholesome meal. You will love this one if you’re searching for a flavorful tofu dish!
Looking for easy tofu dishes? Try my Tofu Katsu, Veggie Tofu Burger, or Teriyaki Tofu!
Agedashi Tofu is a classic side dish in Japanese cooking featuring deep-fried tofu in a savory dashi broth. It’s wonderfully simple, vegan, and gluten-free! Learn how to make it and bring the taste of Japan right into your home!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this easy Agedashi Tofu Recipe:
How To Make Agedashi Tofu: STEP BY STEP
Here are some quick visual instructions! For all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Remove the excess moisture from the tofu and cut it into equal pieces.
Step 2
Prepare the dashi stock soup in a small saucepan.
Step 3
Coat each piece of tofu with rice flour evenly.
Step 4
Deep fry the tofu pieces at 320°F (160°C) until crispy.
Arrange the fried tofu and toppings in a bowl, then pour over the dashi soup to finish the agedashi tofu! You’ll love the delightful contrast of the crispy tofu with the rich, savory dashi broth!
Storage
Store any leftover agedashi tofu and the soup in an airtight container in the fridge and consume within two days. When you’re ready to eat, heat it in the microwave.
Topping Variations
Enhance your enjoyment of this crispy, deep-fried tofu with various toppings!
- Daikon oroshi (Grated daikon)
- Shredded nori
- Katuobushi (Bonito flakes)
- Shichimi togarashi (Japanese spice blend)
- Spring onions, green onions
Your Questions Answered
This recipe is excellent, served with Japanese steamed rice, Mushroom miso soup, Tamagoyaki, and Goma-ae.
While agedashi tofu is at its crispiest when enjoyed fresh, you can get a head start by preparing some components in advance, like the dashi soup and toppings.
When it comes to dashi, you have various options, including Awase dashi, Shiitake dashi, and Kombu dashi. Awase dashi is the most commonly used type. To dive deeper into the world of dashi and learn how to make it, explore ‘What Is Dashi: A Quick Guide To Japanese Soup Stock.’
Make sure to pour enough oil into the pan before adding the tofu. Additionally, avoid overcrowding the pan with too many tofu pieces at once, allowing each piece enough space for proper heat distribution.
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Agedashi Tofu Recipe (Fried Tofu in Dashi Soup)
Print Pin SaveIngredients
- ½ block Firm Tofu, 175g
- 2 Tbsp Rice Flour
- Vegetable oil, for frying
For the Dashi Soup
- 1 Cup Water, 240ml
- 1 tsp Dashi Powder
- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin
For the Toppings
- 1 clove Ginger, grate
- 1 Scallion, finely chop
Instructions
- Prepare the Tofu: Wrap a block of tofu with paper towels and press it to remove excess water for 5 minutes. Afterward, discard the damp paper towels and cut the tofu into 6 equal pieces.
- Prepare the Dashi Soup: In a saucepan, combine dashi powder, mirin, soy sauce, and water. Bring the soup to a gentle simmer over medium heat, then remove it from heat.
- Prepare the Toppings: Grate fresh ginger and finely chop scallions, setting them aside for later.
- Coat tofu: Cover each piece with rice flour, ensuring an even coating. Shake off any excess flour.
- Deep fry the tofu: Heat vegetable oil in a frying pan to 320°F (160°C). Carefully place the tofu pieces into the hot oil and let them fry until they turn crispy. Flip them over to make sure both sides get that nice crispiness. Once they're done, transfer the tofu to a wire rack to let any excess oil drain off.
- Serve: Arrange the deep-fried tofu in a serving bowl, topping them with chopped scallion and grated ginger. Pour the hot dashi soup over the tofu.
Video
Notes
- Storage: Store any leftover agedashi tofu and the soup in an airtight container in the fridge and consume within 2 days. When you’re ready to eat, heat it up in the microwave.
- You don’t need to press the tofu completely. Retaining some moisture is critical to achieving and preserving a fluffy texture in the final dish.
- If you find the tofu coating coming off too easily, mix in some potato starch with the rice flour. This not only adds thickness to the batter but also enhances its crispiness.
- Agedashi tofu is best enjoyed fresh and hot. Serve it immediately after pouring the dashi soup over the fried tofu to maintain the crispy texture.
